Fresh Papaya Salad with Prawns and Garden Greens

If you're tired of the same boring salads, try my Fresh Papaya Salad with Prawns and Garden Greens. A complete meal in itself, this salad also works as an appetizer or side dish. Accompanying the salad is a unique Thai dressing that is so good, you won't even notice it's low-fat. You'll definitely want to make extra to keep in the refrigerator for your regular tossed salads!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•1 large bowl or serving plate of salad greens
•1 tomato, sliced
•1 ripe papaya, peeled and sliced (with seeds removed) - see recipe below for further instructions
•1/2 to 1 cucumber, sliced
•approx. 1 cup cooked prawns, OR substitute deep-fried tofu if vegetarian
•1 cup fresh basil, roughly chopped if the leaves are large
•Optional garnish: a few edible flowers, such as nasturiums or pansies
•SALAD DRESSING: (this recipe can be doubled or tripled if making a very large salad)
•2 heaping Tbsp. thick coconut milk (buy good-quality coconut milk and take from the top of the can)
•2 Tbsp. oil (a light vegetable oil like canola works well)
•2 Tbsp. fish sauce (OR 3 Tbsp. soy sauce if vegetarian/vegan)
•1 Tbsp. freshly squeezed lime juice
•2 heaping tsp. brown sugar
•1/2 to 1 tsp. chili sauce (or more if you prefer a spicier dressing)
Preparation:
For complete instructions on how to buy and prepare fresh papaya, see: How to Prepare a Papaya.

1.If using fresh prawns, peel and then boil them in a pot of boiling water for 2-3 minutes, or until pink and firm (well done). Drain and set aside.
2.To make the dressing, combine all salad dressing ingredients and stir well until coconut cream/milk is fully dissolved. If the dressing is too thick, add a teaspoon or two of water.
3.Taste test the dressing. It should be tangy and a little spicy. If you find it too sour, add a little more sugar according to your taste. If too sweet, add more lime juice.
4.Sprinkle the fresh basil over your bowl or serving platter of green.
5.Arrange the papaya, tomatoes, cucumber, prawns, and edible flowers over the greens.
6.When ready to eat, either toss the salad with the dressing, or serve the dressing on the side, allowing guests to add their own portions. Enjoy!

Thai Seafood Noodle Salad

Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course thanks to the addition of gluten free silvery glass noodles.
Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
•2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)
•15 oz./400 g. mixed fresh (or frozen) seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
•1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)
•approx. 1 loose cup of fresh coriander
•approx. 1 loose cup of fresh basil (both Thai holy basil and sweet Italian basil will work)
•3 spring onions (scallions), sliced
•1 fresh tomato, cut into small wedges
•1 small or 1/2 medium cucumber, cut into matchstick-like pieces
•SALAD DRESSING:
•juice of 1 lime (3-4 Tbsp., or substitue lemon juice)
•4 Tbsp. fish sauce
•2 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)
•1-3 tsp. chilli sauce (1=mild, 2=medium, 3+=hot); OR substitute 1-3+ fresh red or green chillies. minced
•5 cloves garlic, minced
•1/3 cup fresh, chopped coriander, including stems
•Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)
•TO SERVE: (optional)
•a bed of lettuce or Chinese cabbage on which to place the salad
Preparation:
For more detailed instructions on how to buy and prepare lemongrass, see my: All About Lemongrass Guide

1.Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
2.While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
3.Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
4.Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
5.Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
6.Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).
7.Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
8.Now pour the salad dressing overtop, tossing well to combine.
9.Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
10.If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
11.To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or chilled glass of your favorite white wine. Enjoy!

Thai Pasta Salad

Pasta salad - but with a twist. That's my new Thai-style pasta salad. Made with rice noodles and a flavorful Thai dressing, this healthy dish will prove a big hit at your next potluck, picnic, BBQ, or dinner party. Makes a great summertime salad, lunch, snack, or side dish that's also low in calories and fat, plus it's wheat and gluten free. It can also be made vegetarian (instructions included). Once you've tried it, you'll never go back to regular pasta salad again!
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:
•1/2 to 3/4 package (10-12 oz.) vermicelli rice noodles ("rice stick")
•2 tomatoes, cut into small slices
•5 green onions, sliced finely
•1 can miniature corn cobs, drained and chopped into bite-size pieces
•1-2 cups snow peas, steamed and then "shocked" (place in cold water immediately after steaming)
•1 cup bean sprouts
•1 cup fresh coriander, roughly chopped
•1 can cooked shrimp / Or for vegetarians: 1/2 cup deep-fried tofu, cut into small cubes
•GARNISH: 1 handful each of fresh basil, fresh coriander, and chopped peanuts
•DRESSING:
•1 cup fresh basil
•1/4 cup dry-roasted peanuts, unsalted
•1 Tbsp. olive oil
•1 tsp. sesame oil
•2 Tbsp. fish sauce or vegetarian fish sauce (if unavailable, substitute soy sauce)
•5 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
•1 fresh red chilli, de-seeded, OR 1 tsp. chilli sauce (or more if you prefer it extra spicy)
•1 tsp. brown sugar
•juice of 2 limes
•3 cloves garlic
Preparation:
1.Place noodles in a pot of boiling water. Using a wooden spoon, "push" noodles down into the pot until they are covered by the water. Turn off heat and place a lid on the pot, allowing the noodles to soften in the hot water for 10-15 minutes. Cooking Tip: vermicelli rice noodles do not need to be cooked like other noodles. If they are boiled, they will lose their consistency and flavor.
2.While noodles are softening, place all the dressing ingredients in a food processor. Process well to form a paste-like dressing. Set aside.
3.Taste test the noodles to make sure they are soft enough to eat. (If too chewy, allow to sit a little while longer). When ready, drain remaining water from the noodles. Tip noodles into a large mixing bowl.
4.Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles is enough to lightly cook the sprouts).
5.Add to the mixing bowl the tomates, green onion, corn cobs, shrimp or tofu, and fresh coriander. Toss to mix. Tip: If you're having trouble combining the noodles with the other ingredients (because the noodles are too long and tangled), cut the noodles several times with a large pair of clean scissors.
6.Now add the dressing, tossing well to incorporate.
7.Taste test the noodle salad. If not salty enough, add more fish sauce (or soy sauce). If not spicy enough, add more chilli sauce. If too salty, add a little more lime juice.
8.Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold. Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts. Serve with wedges of lime and additional Thai chilli sauce on the side.
9.Note: this dish tastes best when eaten fresh, as the noodles tend to dry out when left in the refrigerator for long periods.

Crunchy Thai Salad with Cashews

This Thai cashew salad recipe is incredibly scrumptious - but you won't believe just how scrumptious until you try it for yourself! Whole cashews are combined with cucumber, carrot, red pepper and Thai herbs. This healthy combination is tossed in a very easy and fat free Thai dressing. Cashew salad can be made in just 15 minutes, but tastes truly gourmet! A great salad recipe to accompany any meal, but especially other Thai food favorites. Note that this salad can also be served as a main course - just add slices of deep-fried tofu (if you're vegetarian), or some cooked shrimp. Enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Side Dish (For a Main Entree, deep-fried tofu or cooked shrimp can be added - Serves 2)
•1 English cucumber (or 2 small field cucumbers), skin removed if desired (if organic, leave skin on for extra nutrients)
•1 carrot, grated (use a larger sized grater if you have one)
•1 cup whole roasted unsalted cashews (avoid the baking type - bulk cashews are fresher)
•1/2 large red bell pepper, OR 1 small red pepper, sliced thinly
•2 spring (green) onions, sliced (or cut in strips lengthwise)
•generous handfuls of fresh coriander and fresh basil to make a "bed" for the salad
•SALAD DRESSING:
•1 Tbsp. lime juice
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce (or vegetarian fish sauce)
•1 tsp. white wine vinegar, or rice vinegar
•2-3 cloves fresh garlic, pressed or minced
•1 fresh red chili, de-seeded and minced, OR 1 tsp. chilli sauce (or more if you want it spicier)
•1/2 tsp. sugar (more or less to taste)
•pinch of white pepper (or substitute regular black pepper)
Preparation:
1.First make the dressing by mixing all salad dressing ingredients together in the bowl.
2.Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
3.Slice the cucumber, then cut the slices in half. Place in a salad bowl.
4.Add the grated carrot, cashews, red pepper, and spring onions.
5.Pour the dressing over and toss well.
6.Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!!

Easy Thai Tossed Green Salad

This easy tossed green salad recipe can be put together in a matter of minutes. Thai green salad makes a wonderfully cooling side dish to spicy Thai curries and other Thai recipes, but is equally excellent for everyday meals. This tossed salad includes a very simple salad dressing recipe that's delicious, fresh, and slightly creamy but also low in fat and calories. And it can be made as mild or as spicy as you like. Tip: double the salad dressing recipe and keep any extra in the refrigerator for a quick & scrumptious tossed salad anytime!
Prep Time: 12 minutes
Ingredients:
•SERVES 2-3 (as a side dish)
•1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
•2 green (spring) onions, sliced
•1/2 to 1 cucumber (see cutting instructions below)
•1 cup fresh coriander /cilantro, roughly chopped
•1/2 cup fresh basil, roughly chopped
•optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals
•SALAD DRESSING: (double the recipe if serving 4 or more)
•3 Tbsp. coconut milk
•1 Tbsp. lime juice
•1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce
•1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic
•1 tsp. brown sugar
•optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili
Preparation:
1.Place lettuce in a salad bowl along with the spring onions and basil.
2.If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds.
3.Add the cucumber and coriander to the salad bowl and toss together.
4.To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
5.Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve immediately.
Serving Tips:


•When making this salad for dinner parties, prepare the dressing and bowl of greens ahead of time, keeping them separate. When ready to eat, toss the salad with the dressing and plate it up, adding the onion and basil on top plus one or two edible flowers to each plate or bowl.
•Note that thicker coconut milks will become somewhat solid when refrigerated. If you've refrigerated the salad dressing, simply take it out and let it sit while you prepare the rest of your meal, allowing it to come back to room temperature before serving. ENJOY!

Beautiful Thai Rose Petal Salad

Unique and sensuous - that's the only way to describe this tantalizing Thai salad! Roses are one of the most luxurious and delicious of edible flowers, and they make this dish especially beautiful, not to mention very gourmet. At the same time, this is an easy salad to put together. Create culinary waves by serving it at your next dinner party, or take it to a potluck or cookout. Chicken and shrimp provide adequate protein, while cucumber, spring onions, and fresh Thai herbs provide lots of greens. Star fruit adds a final touch of flavor, texture, and beauty to this most exquisitely romantic of salad recipes!
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad/Appetizer; OR 2 for Dinner
•2 roasted chicken or turkey breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
•approx. 1 cup cooked fresh shrimp (canned small-medium shrimp works too), OR 1 cup fresh raw shrimp (see instructions)
•1 cucumber, peeled (if organic, leave on the peel) and cut lengthwise into thick matchstick-like pieces
•1 cup fresh coriander, lightly chopped
•1/2 cup fresh basil, lightly chopped if leaves are large
•3 spring onions, sliced lengthwise into matchstick-like pieces, OR handful of chives, chopped
•1 star fruit (available at most supermarkets - look for star fruit that is mostly yellow - if too green, it is unripe)
•2 roses (different colors make the salad more interesting), preferably in full bloom
•1/4 cup roasted unsalted peanuts, left whole, or lightly chopped
•SALAD DRESSING:
•2 Tbsp. fish sauce (available at all Asian/Chinese food stores - look for very tall bottles labelled "Fish Sauce")
•juice of 1 whole fresh lime
•1 tsp. sugar
•2 cloves garlic, minced, OR 1 tsp. pureed bottled garlic
•1-3 tsp. chili sauce OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad
Preparation:
To make a Vegetarian version of this salad, go to: Vegetarian Rose Petal Salad.

1.If using uncooked chicken: Simply toss the chicken with 2-3 Tbsp. soy sauce, cover, and bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
2.To quickly cook raw shrimp: Place shrimp in a pot of boiling water. Cook for 3 minutes, then remove from heat and drain. Be sure to remove the shells.
3.Make the salad dressing by mixing all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
4.To clean the roses: Fill a bowl or pot with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with the second rose.
5.Peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
6.Prepare and slice the star fruit. For more on how to prepare star fruit, see my How to Prepare Star Fruit..
7.Turn the fruit on its side and slice it into thin, star-shaped slices. Remove any seeds you find. Include about half the star fruit in the salad - save the rest for eating or juicing.
8.Place all salad ingredients - except the rose petals - in a large bowl. Stir the salad dressing and pour it over, then toss.
9.Now add 3/4 of the rose petals and gently toss or fold in.
10.Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals, add a star fruit slice, and then sit back and ENJOY this beautiful Thai salad!

Thai Coconut Rice Salad

This rice salad recipe is a fresh, easy-to-make tropical treat! Thai Coconut Rice Salad makes a great way to use up leftover rice, plus it's healthy and delicious! Includes shrimp (vegetarians can substitute cashews) for protein, plus vegetables and fresh herbs for a complete lunch or dinner. And because the dressing is made with coconut milk (not cream or mayonnaise), this rice salad recipe is healthy and low-fat. It also happens to taste fantastic. ENJOY!
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4+
•4 cups cooked long-grain white rice, such as Thai jasmine rice
•1 cup fresh papaya or fresh/canned pineapple, cut into small pieces
•1 can medium shrimp or shrimp cocktail (or use fresh/frozen cooked shrimp) - Vegetarians substitute 1/2 cup more cashews
•1/2 can mini corn cobs, cut into 1 inch pieces
•1/2 cup dry roasted cashews, left whole or lightly chopped
•3 spring onions, sliced
•1 cup fresh coriander, lightly chopped
•1/2 cup fresh basil, lightly chopped
•1 fresh red chili, deseeded and cut into thin strips, OR 1/2 red bell pepper, diced
•DRESSING:
•1/2 cup good quality coconut milk
•2 Tbsp. fish sauce (available in Asian/Chinese food stores) - Vegetarians substitute 1 more Tbsp. soy sauce
•1 Tbsp. soy sauce
•2 cloves garlic, minced
•juice of 1/2 a lime (about 2 Tbsp.)
•1-2 tsp. sugar (to taste)
•1/2 to 1 tsp. (or more) cayenne pepper (to taste)
Preparation:
For more information on fresh papaya, see: All About Preparing Fresh Papaya. For more information on fresh pineapple, see How to Cut a Pineapple.

1.Make the salad dressing by mixing all dressing ingredients together in a bowl or measuring cup.
2.Taste-test the dressing for salt, sweetness, and spice. Add more fish sauce if not salty enough, more sugar if too sour, or more cayenne pepper if you prefer it spicier. If you happen to over-spice this dressing, add a little more coconut milk. Set aside.
3.Place cooked rice in a large mixing or salad bowl. Use your fingers to work through any lumps, separating the rice back into grains.
4.Add the remaining ingredients to the salad and toss.
5.Stir the dressing one more time and then pour over the salad. Toss thoroughly.
6.To serve, either portion out the rice salad directly onto serving plates or into bowls, or dress it up by lining plates with a bed of salad greens. Place the rice salad on top of the greens and top with extra fresh coriander or a few cashew nuts, if desired. This salad is also excellent served with chili sauce on the side, such as my Nam Prik Pao Chili Sauce Recipe. ENJOY!

Thai Noodle Salad with Shrimp and Vegetables

This easy recipe for pasta salad is super-delicious and virtually fat free! Asian-style egg or wheat noodles - or fettuccini pasta noodles - are tossed in an array of fresh vegetables, shrimp, and herbs for the best pasta salad you'll have all summer. The oil-free dressing is extremely tasty, bursting with the quintessential tastes of Thai cooking. Make the full recipe and keep in the refrigerator to enjoy all week, whether for quick and easy lunches, or for a scrumptious gourmet summer dinner. Enjoy!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 2-4 for dinner
•10 - 14 oz. (400-450 g) package fresh Asian-style egg or wheat noodles, OR fettucini-style noodles
•1 cup cooked shrimp (if you're in a hurry, use canned shrimp cocktail)
•1 zucchini, grated, OR peeled into strips with a vegetable peeler
•1 tomato, thinly sliced
•1 red chili pepper, de-seeded and cut into thin strips
•1 can baby corn, cut into 1-2 inch lengths
•1 green bell pepper, de-seeded and cut into strips
•3 spring (green) onions, sliced
•1 cup fresh coriander/cilantro, lightly chopped
•1/2 cup fresh basil, lightly chopped
•1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
•SALAD DRESSING:
•1/3 cup lime juice (about 2 limes, juiced)
•4 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese stores)
•2 Tbsp. soy sauce
•2-3 tsp. sugar (according to taste)
•optional: 1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper (depending on how spicy you want it)
•2 cloves garlic, minced, OR 1 tsp. bottled pureed garlic
Preparation:
1.Prepare the noodles according to the directions on the package. For fresh noodles, be sure to boil only briefly - for 30 seconds to 1.5 minutes, or until 'al dente'. Rinse noodles with cold water, drain, and set aside.
2.Prepare the salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test the dressing for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be very pungent at this point. Not to worry - it will taste milder and more delicious when distributed among the noodles.
3.Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts too.
4.Stir the dressing once more and pour into the bowl. Toss the vegetables, shrimp, herbs, and peanuts with the dressing.
5.Now add the noodles and toss again. Note: This salad requires a lot of tossing to distribute the dressing, vegetables, herbs, shrimp and peanuts throughout the noodles.
6.Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
7.You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 1 week, and makes great workday lunches!).
Serve the salad right out of the bowl, or lift and place onto serving platters or individual bowls. If desired, garnish with a few extra sprigs of fresh coriander or basil. Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce is excellent served on the side for those who like it spicy. ENJOY!

Shrimp Noodle Salad

This Thai Shrimp Noodle Salad Recipe is easy to make and tastes spectacular! Tender cooked shrimp are combined with gluten free rice noodles or glass noodles (also known as "cellophane" noodles - made with bean flour), plus strips of cucumber, fresh papaya, scallions, and fresh coriander. This wonderful tangle of ingredients is then tossed with a salad dressing recipe that literally takes only one minute to make, but makes this salad taste incredible. Make it for dinner, or keep it in the refrigerator for quick weekday lunches.
Prep Time: 12 minutes
Cook Time: 5 minutes
Ingredients:
•SERVES 2 as the Main Entree (OR 4+ as a Side Dish)
•10-12 medium to jumbo shrimp, preferably raw and fresh, but frozen and/or cooked shrimp will work too
•3 oz. (or about 2 cooked cups) vermicelli glass noodles (made with bean/pea flour); OR vermicelli rice noodles
•approx. 1 cup fresh papaya, cut into matchstick-like pieces (for more about fresh papaya, see below)
•4 spring onions (scallions), cut into thin strips or matchstick-like pieces
•1 medium cucumber, cut into matchstick-like pieces
•1 cup fresh coriander, lightly chopped
•optional: 1 fresh red chili, de-seeded and minced (note: there is also chili in the salad dressing)
•optional: 1/2 loose cup fresh basil, lightly chopped
•optional: 1/3 cup thinly sliced or grated purple cabbage
•SALAD DRESSING:
•2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
•2 Tbsp. fresh lime juice
•1 Tbsp. brown sugar (loose, not packed)
•1-2 tsp. chili sauce (adjust according to taste, or omit for a very mild salad)
Preparation:
For complete instructions on how to buy and prepare fresh papaya, see my: All About Papayas Guide.

1.Bring a pot of water (large enough for the noodles) to the boil, then remove from heat. Submerge the glass or rice noodles into the water and allow to soak (soften).
2.Glass noodles are ready when: they turn translucent and are soft enough to eat. The rice noodles are ready when: they are soft enough to eat (but not soggy).
3.While noodles are softening, remove shells from shrimp (leave the tails on, if desired). Bring a small pot of water to boil and drop the shrimp in. Cook for 2-3 minutes - until shrimp turns pink and plump - then drain. Rinse with cold water and place in a large mixing bowl.
4.Check the noodles. If still too hard, allow glass or rice noodles to soak a few more minutes. Drain and rinse with cold water. Using scissors, cut the noodles into shorter lengths, making the salad easier to toss (and eat!).
5.Add the noodles to the mixing bowl along with the papaya, onion, cucumber, coriander, and any other optional ingredients you're using.
6.To make the salad dressing, simply mix dressing ingredients together in a cup. Stir until sugar dissolves, then pour over the salad.
7.Toss well to combine and ENJOY!

Grilled Chicken Salad (with Lemongrass-Coriander-Lime Dressing)

This Thai Grilled Chicken Salad with Lemongrass-Coriander Dressing will thrill your taste buds! It starts with strips of chicken breast marinated in a garlic-pepper sauce. The chicken is then either grilled on your barbecue or "oven barbecued" using the grill feature on your oven. Place over a bed of summer greens that has been tossed in a lemongrass-coriander-lime dressing, top with a sprinkling of fresh basil, and you have a complete meal that is so Thai-delicious, you'll want to make it your number one salad this season!
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
•2-4 boneless chicken breasts OR 4-8 chicken thighs, cut into thick strips
•a large salad-bowl amount of salad greens, or enough for each person
•1/2 cup fresh basil and/or coriander, lightly chopped
•MARINADE FOR CHICKEN:
•4 Tbsp. fish sauce
•6 cloves garlic, minced
•1 Tbsp. regular soy sauce
•2 Tbsp. lemon or lime juice
•1 Tbsp. freshly ground black pepper
•SALAD DRESSING:
•1/4 cup water
•1 Tbsp. finely minced lemongrass, either frozen (available at Asian stores) or fresh (see below)
•1 kaffir lime leaf, cut into thin strips with scissors (discard stems)
•1 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
•3 Tbsp. soy sauce
•2 cloves garlic, minced
•1 Tbsp. brown sugar
•2 Tbsp. freshly-squeezed lime juice
•3 Tbsp. finely chopped fresh coriander
•1 to 2 tsp.Thai chili sauce (to taste), OR 1 fresh red chili, minced
Preparation:
For lemongrass tips, see: Buying and Preparing Fresh Lemongrass.

1.Mix the marinade ingredients together in a cup except for the peppercorns. Slather over chicken, ensuring all parts are equally covered with marinade. Then press coursely-ground peppercorn all over the chicken's surface. Allow to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
2.If Using the Oven: Set oven to BROIL and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into oven).
3.Place chicken on second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning. Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.
4.If Grilling the Chicken: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time.
5.While chicken is cooking, prepare the salad greens and dressing. To make the dressing: place water, lemongrass, and lime leaf strips in a sauce pan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf). Remove from heat.
6.Add the rest of the dressing ingredients and mix well.
7.Taste-test the dressing. It should be tangy - a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour, or more chili sauce if not spicy enough for your taste.
8.Toss the salad with the dressing. Portion out the salad among individual plates, and top with strips of the hot chicken. Sprinkle with fresh basil and coriander, and serve immediately while chicken is still warm. ENJOY!

Thai-style Crab & Cabbage Salad (with Creamy Coconut Dressing)

This crab salad is delightfully creamy without all the extra calories and fat associated with most crab salad recipes. It features a delicious coconut milk dressing which is tossed up with briefly steamed (or boiled) strands of cabbage plus fresh coriander and chopped peanuts or cashews (the nuts are optional). This is a very flexible crab salad recipe that tastes great no matter how you toss it. Canned as well as frozen prepared crab meat works just as well as freshly cooked crab (I used canned crab meat for mine). ENJOY!
Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 4-6 as a salad side dish (OR 2 as a main entree)
•6 to 8 oz. prepared crab meat, canned, frozen, or freshly-cooked
•optional: 1 small can (about 4 oz.) small to medium-sized shrimp, drained
•1/2 cabbage (Savoy OR any other type of round head cabbage)
•1 cup fresh coriander leaves, lightly chopped
•3 green onions, sliced thinly into matchstick-like pieces
•optional: 1 fresh red chili, de-seeded and minced
•optional: 1/2 cup dry roasted peanuts OR cashews, chopped
•DRESSING:
•1/2 cup good-quality (fairly thick) coconut milk
•1+1/2 Tbsp. lime juice
•1/2 tsp. dried crushed chili
•1/2 tsp. sugar
•3 Tbsp. fish sauce (available in the Asian aisle, OR in Asian/Chinese food stores)
Preparation:
1.Holding the cabbage firm, cut large round slices along one side of the cabbage, about 1/2 an inch thick. Lay each round of cabbage down and slice it thinly to create strands. Half of a cabbage should give you 3-4 cups of shredded vegetable.
2.Briefly boil or steam the shredded cabbage for 2-3 minutes. Drain and place in a large salad bowl.
3.Add the crab meat and shrimp (if using) to the bowl. Also add the green onion, most of the fresh chili (if using), most of the peanuts (if using), and most of the fresh coriander, reserving a little of each for the garnish.
4.Stir together all the dressing ingredients in a cup or small bowl. Taste-test it. If you prefer your dressing a little saltier, add more fish sauce. If you prefer it spicier (note that it will be less spicy when mixed with the salad), add more chili flakes. If you prefer it sweeter, add a little more sugar. If too salty or too sweet, add more lime juice.
5.Pour the dressing over the salad and toss well to combine. Serve immediately (at room temperature), or place in the refrigerator and serve cold later (just be sure to re-toss before serving). Garnish with the reserved coriander, fresh chili and peanuts (if using). ENJOY!

Thai Orange Chicken Salad (Yam Pew Som)

This Thai Orange Salad is sensational! Wonderfully good, yet also very healthy and low in calories and fat. Makes for a perfect meal - either as an elegant lunch or a light and beautiful dinner. For this special salad, strips of chicken breast are marinated in a simple coconut-pepper marinade, then easily broiled in your oven or grilled on the barbecue (I usually broil mine). While the marinating and cooking is going on, you can quickly put together the salad dressing and garden greens. Pair with a glass of white wine, and this Thai Orange Chicken Salad makes for a truly fine dining experience!
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
•SERVES 2-3 for Dinner
•3 boneless chicken breasts, cut into thick slices (see photo)
•1/4 cup coconut milk
•2 Tbsp. fish sauce
•1 tsp. black pepper
•segments of 1/2 to 1 orange
•1/2 to 1 cup fresh papaya, cut into thin strips
•garden greens - enough to fill 2-3 large serving bowls
•1 cup fresh coriander, lightly chopped
•handful of fresh mint or basil leaves, lightly chopped
•1/2 cup cashews
•handful cherry tomatoes, sliced in half (or substitute regular tomatoes)
•SALAD DRESSING:
•juice of 1 large orange (about 1/2 cup)
•4 Tbsp. coconut milk
•1 Tbsp. fish sauce
•1/2 to 1 Tbsp. brown sugar (to taste)
•1/4 to 1/2 tsp. cayenne pepper (or more, depending on how spicy you want it)
Preparation:
For more on papaya, see: How to Prepare & Enjoy Fresh Papaya.

1.Place chicken strips in a bowl with 1/4 cup coconut milk and 1 Tbsp. fish sauce. Mix well and allow to marinate in the refrigerator for at least 1/2 hour (or up to 24 hours).
2.Either grill the strips or broil them as follows (I usually use the broiling method, which I find fast and easy. But feel free to grill if you have your barbecue going!)
3.Place a generous sheet of tin foil on a pan (such as a roasting pan or baking sheet). Curl up the edges of the foil to prevent sauce and juices from spilling.
4.Lay the chicken strips out flat on the foil (you can include some of the marinade too). Grind or sprinkle over half of the black pepper.
5.Place your oven rack on the second rung and set oven to broil setting ("high" if you have one).
6.Broil the chicken for 5-7 minutes, or until nicely browned. Remove from oven, and turn the strips to brown the other side. Grind or sprinkle over the rest of the pepper.
7.If needed, broil and turn chicken once more, or until the strips are thoroughly cooked.
8.While chicken is cooking, whisk together the dressing, stirring until sugar dissolves. Taste-test the dressing for desired sweetness and spice, adjusting sugar and cayenne pepper accordingly. Tip: how sweet your dressing turns out depends on the sweetness of your oranges/juice. Note that this dressing should tend toward the sweet side (it will taste less sweet once it's on the greens).
9.Place garden greens, orange and papaya pieces, fresh herbs, tomatoes, and cashews in a large mixing bowl. Pour over 1/3 to 1/2 the dressing and toss well.
10.Portion salad out into large individual serving bowls or plates. Top each portion with 4-6 or more strips of the still-warm chicken. To finish, drizzle 1-2 more Tbsp. of the dressing over each portion of salad, including the chicken strips. ENJOY!

Easy Thai Fruit Salad Recipe

This beautiful Thai fruit salad recipe is a taste of paradise. Tropical fruit - or a mixture of tropical and local fruit - is tossed together in a sweet coconut-lime fruit salad dressing that enhances but never overwhelms the luscious taste of the fruit. Choose your own combination of fruit for this easy fresh fruit salad. If making it for a party, consider serving your fruit salad in a pineapple boat, as pictured here, just follow the link below for easy instructions. ENJOY!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•YIELD: 1 large bowl of fruit salad
•1+1/2 cups fresh papaya, cubed (for papaya instructions, see link below)
•1 cup fresh pineapple (for pineapple instructions, see link below), OR substitute 1 cup canned
•1 banana, sliced
•1 cup mango, cubed
•1 cup strawberries, sliced or cut into quarters
•1 cup other fruit, local OR exotic such as blueberries, melon, dragon fruit, lychees, longans, or rambutans
•Garnish: starfruit slices
•FRUIT SALAD DRESSING:
•1/4 cup coconut milk (not too thick)
•1 Tbsp. freshly-squeezed lime juice
•2 Tbsp. brown sugar (OR palm sugar)
Preparation:
1.Stir fruit salad dressing ingredients together in a cup until sugar dissolves. Set aside.
2.Place all the fresh fruit in a mixing bowl.
3.Pour the dressing over and toss well to mix.
4.Pour or scoop the fruit salad into a serving bowl, or into a prepared pineapple boat (as pictured). Garnish just before serving with a star fruit slice.

Thai Waterfall Beef Salad

This beef salad recipe offers a feast of flavors and textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens and fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious and oh-so-delicious dinner that's naturally high in protein and low in carbs. ENJOY!
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
•SERVES 2 as a main entree
•1 to 2 sirloin steaks, depending on the amount of meat you prefer
•MARINADE:
•2 Tbsp. oyster sauce
•2 Tbsp. soy sauce
•1 Tbsp. lime or lemon juice
•2 Tbsp. brown sugar
•FOR SALAD:
•1 large bowl salad greens
•1 cup bean sprouts
•handful of fresh mint or basil leaves, lightly chopped or torn
•1 cup fresh coriander
•1 cup fresh papaya, cubed or cut into spears (for papaya tips, see below)
•1 cup cherry tomatoes, left whole or sliced in half
•DRESSING:
•2 Tbsp. fish sauce (available at Asian food stores)
•3 Tbsp. lime or lemon juice
•1+1/2 Tbsp. soy sauce
•1/2 tsp. cayenne pepper
•1 tsp. brown sugar
•2 Tbsp. toasted and ground sticky rice, OR 2 Tbsp. ground peanuts
Preparation:
For tips on preparing fresh papaya, see: Buying and Preparing Papaya.

1.Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
2.For the ground sticky rice: Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.
3.Combine all salad dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens and other salad ingredients.
4.Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
5.To Oven-Broil the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
6.While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste. Portion out salad onto serving plates or bowls.
7.Slice the steak as thinly as you can. Top each portion with a generous amount of sliced sirloin and serve immediately. ENJOY!

Thai Green Papaya Salad Recipe ("Som Tam")

This green papaya salad, known as som tam, is popular in most areas of Thailand, and when you taste it, you'll know why. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!
Prep Time: 30 minutes
Cook Time: 0 minutes
Ingredients:
•1 small green papaya, OR 1/2 large (your papaya should be very firm, the flesh white to light orange in color)
•1/2 cup honey-roasted peanuts OR plain roasted, or glazed cashews (see recipe link below)
•1-2 cups bean sprouts
•1 to 2 tomatoes, cut into long thin strips
•1 red chili, minced (seeds removed if you prefer a milder salad)
•3 spring onions, sliced into long matchstick-like pieces
•1/2 cup fresh basil, roughly chopped if leaves are large
•handful of fresh coriander
•DRESSING:
•1/2 tsp. shrimp paste (if vegetarian, substitute 1 extra Tbsp. soy sauce)
•2 Tbsp. good-tasting oil, such as olive
•2 Tbsp. fish sauce OR vegetarian fish sauce, OR 2+1/2 Tbsp. soy sauce
•3 Tbsp. lime juice
•1/2 to 1 Tbsp. liquid honey
Preparation:
1.First, prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste and honey dissolve fully (if using glazed nuts, you may only need to add 1/2 Tbsp. honey). Set aside.
2.Peel the green papaya, then slice it in half and remove all the seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
3.Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4.Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh-cut chili or dried crushed chili.
5.To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and ENJOY!

Easy Thai Cucumber Salad Recipe

This cucumber salad recipe is easy to make and brimming with the quintessential tastes of Thai cooking. And it takes only 10 minutes to make! Fresh cucumber is combined with red chillies (or mild red bell pepper), green onion and basil, then tossed in a tangy Thai dressing. Serve this unique and healthy salad as a side dish at dinner, or as a light and tasty lunch or snack. Also a great salad recipe for a party, BBQ, picnic, or potluck party, since it can be made as you're going out the door!
Prep Time: 10 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4-6
•1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
•1 shallot, minced (OR substitute 1/4 cup minced purple onion)
•2 green (spring) onions, finely sliced
•1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
•1/2 cup fresh coriander/cilantro, roughly chopped
•1/4 cup ground or roughly chopped dry roasted peanuts
•DRESSING:
•2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
•juice of 1/2 lime
•1/2 tsp. shrimp paste (available by the jar at Asian stores)
•1 Tbsp. soy sauce
•1/4 to 1/2 tsp. cayenne pepper (to taste)
•1/2 tsp. sugar
Preparation:
1.Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to dice the cucumber. Place in a salad bowl.
2.Add the shallot, green onion, chili/red pepper, and coriander to the cucumber (keep back a little extra coriander to garnish the salad).3.Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. Tip: that the dressing will taste pungent now, but will be perfect once it is on the salad.
4.Pour the dressing over the salad and toss well.
5.To serve, scoop or slide salad onto a serving platter or place in a serving bowl. Top with the ground/chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate for up to 3 hours.*
Tips:


•If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
•Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber - the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten within 3-4 hours. ENJOY!

Thai Noodle Salad with Shrimp (or Tofu) & Fresh Mango

This Thai noodle salad is accented with cooked shrimp and pieces fresh ripe mango for a delightfully fresh combination. The dressing is a homemade Thai sweet chili sauce that easily stirs together in minutes. For this recipe, I used fresh broadcut steamed noodles from the deli section of my local supermarket, but any fresh asian wheat-type noodles or egg noodles would work (you can also try using dried noodles). The addition of fresh mango makes for a flavorful noodle salad that is lower in fat and calories than most Western recipes. ENJOY!
Prep Time: 20 minutes
Cook Time: 3 minutes
Ingredients:
•SERVES 2 as a main entree
•1/2 lb (230 g.) fresh asian noodles (I used fresh broadcut steamed Asian noodles from the deli section)
•1 ripe mango, flesh scooped out and cut into thin pieces
•3 spring onions, sliced or cut into thin strips
•1/2 to 1 cup cooked shrimp (OR vegetarians substitute fried tofu)
•1/2 red bell pepper, chopped into small pieces or thin strips
•1/2 cucumber, sliced into matchstick-like pieces
•1/2 cup chopped fresh coriander
•Garnish: extra coriander, extra dried crushed chili, and a handful of fresh basil
•SWEET CHILI SAUCE DRESSING: (double this recipe if using more than 1/2 lb. noodles)
•2 cloves garlic, minced
•6 Tbsp. fresh-squeezed lime juice (or juice of 1 lime)
•3 Tbsp. soy sauce
•3 Tbsp. fish sauce (vegetarians substitute 4 Tbsp. soy sauce)
•1/2 to 1 tsp. dried crushed chili (available in the spice aisle)
•1/4 to 1/2 tsp. cayenne pepper
•2-3 Tbsp. brown sugar (to taste)
•1/2 to 3/4 Tbsp. sesame oil (available in the Asian aisle)
Preparation:
For Mango tips, see my How to Prepare Fresh Mango.

1.Briefly boil noodles according to directions on package, or until "al dente" (for fresh noodles, this will only take a few minutes).
2.Drain the noodles, and then rinse through with cold water. Set aside to drain again while you prepare other ingredients.
3.Stir together all the dressing ingredients. Taste-test for sweet-sour balance (it should taste sweet more than sour). Add more sugar if needed. Add more chili/cayenne if you'd like it spicier (dressing will taste less spicy when mixed with the noodles).
4.Place noodles and remaining ingredients (except garnish) in a salad bowl. Drizzle over the dressing and toss well.
5.Taste-test the salad, adding more fish sauce if not salty or flavorful enough. (If too salty or sweet, add another generous squeeze of lime juice.)
6.Sprinkle with extra chopped coriander, another sprinkle of dried crushed chili, and a handful of fresh basil. Serve immediately, or refrigerate for later. Eat within 24 hours for the best-tasting noodle salad. ENJOY!
A note about the picture: In Thailand, salads and other dishes are often garnished with fresh flowers. If desired, dress up this salad with a few edible flowers such as pansies (as shown here), violas, nasturtiums, or rose petals. Just rinse with cool water and put through your salad spinner, or gently shake to dry.

Thai Chicken Salad Recipe ("Larb Gai

Larb Chicken salad is classic Thai. I make it with chicken, but in Thailand pork or beef are also used. One of its special ingredients is ground roasted rice, which adds a satisfying grittiness and subtle flavor (Note: if you don't have time to make the ground roasted rice, either leave it out or substitute ground peanuts). Another key ingredient in this dish is fresh mint. The salad is best served while the chicken is still hot from the pan and the greens are cold, like a Western-style grilled chicken salad. This dish is so good, I find it addictive! Excellent with a chilled glass of white wine.
Prep Time: 10 minutes
Cook Time: 16 minutes
Ingredients:
•SERVES 2 for Dinner
•optional: 4 Tbsp. uncooked sticky rice OR brown Japanese sweet rice (I actually prefer the latter)
•1/2 lb. chicken breast, chopped up into small pieces OR ground chicken (2-3 cups)
•1 shallot, OR 1/4 cup chopped onion
•optional: 4 kaffir lime leaves, cut into thin slices with scissors
•4-5 loose cups fresh arugula OR other garden greens of your choice
•10-15 mint leaves, chopped up fine
•3 green onions, sliced
•handful of fresh basil
•1 small red bell pepper, diced
•1/2 cucumber, sliced or diced
•2 Tbsp. fish sauce for frying chicken
•SALAD DRESSING:
•juice of 1 lime
•4 Tbsp. fish sauce (plus more to taste)
•2 Tbsp. brown sugar
•2 cloves garlic, minced
•1/2 tsp. cayenne pepper
•1/2 to 1 fresh minced red chili OR 1/3 to 1/2 tsp. dried crushed chili
Preparation:
1.Place uncooked rice (if using) in a dry wok/frying pan over medium-high heat. If not adding rice, skip to step 4.
2.As the rice heats up, shake the pan back and forth or stir with a spoon. After 6-8 minutes, the rice will turn a light golden brown and will begin to pop (like popcorn).
3.When it begins to pop, transfer the rice to a coffee grinder or pestle & mortar. Grind down to a course powder. Tip: A coffee grinder works well for this. Simply wipe out with a clean, dry cloth, then pour in your rice and grind. For pestle & mortar, use a firm, circular grinding motion. Set aside until later.
4.Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
5.Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber). Set aside.
6.Place 1-2 Tbsp. oil in a wok/frying pan over medium-high heat. Add the shallots, prepared chicken, and lime leaf (if using). As you stir-fry, add the fish sauce. Also add a little water if the wok/pan becomes dry. Stir-fry until chicken is cooked (8-10 minutes).
7.Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well. Finally, add the ground roasted rice (if using).
8.Taste-test the salad, adding more fish sauce if you prefer it saltier/more flavorful (I usually add 1-2 Tbsp, but I like mine a little on the salty side). Add more dried crushed chili if you prefer it spicier. If too bitter, add a little more sugar.
9.Serve immediately while the chicken is still warm and ENJOY!
Leftovers: This salad is also good cold. I usually add more fresh greens and toss with a little more fish sauce.

A Note about the Photo: Here I garnished my larb salad with a few fresh pansies from my garden, which are edible. Other edible flowers which can be used include violas, rose petals, or nasturiums.

Thai Style Barbecue Chicken

Everybody loves a good barbecue chicken recipe. This delightful chicken recipe will have your family raving and will stay at the top of your recipe box.

1 small bunch fresh cilantro, preferably with the roots, washed and dried
1 tsp coarsely ground black pepper
3 Tbs fish sauce
2 cloves garlic, smashed
6 boneless chicken breast halves, or 8 boneless thighs
1 head leaf or butter lettuce, washed and dried
1/2 English cucumber cut into thin half moons
1 small bunch mint, washed and dried
1 recipe Thai Sweet and Sour Chili Dipping Sauce
4 Tbs chopped roasted peanuts

Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste. Pour over the chicken and toss well to coat. Marinate for at least 2 hours or, ideally, overnight.

Preheat the barbecue or broiler to medium-high. Cook the chicken 4-5 minutes on each side until the skin is crisp and the chicken is cooked all the way through.

Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.

To eat, take a lettuce leaf and tear it in half. Place a few slices of cucumber, a few mint and cilantro leaves and a slice or two of chicken on the leaf. Roll up into a snug bundle, dip into the sauce and eat.

Barbecue Thai Lime and Coconut Chicken Recipe

Ingredients

2 lemon grass stalks
3 fresh green chiles, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
salt, black pepper
1 recipe fresh papaya sambal (see Sauces), optional


Method

Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.

Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chilles, garlic, scallion, cilantro, cumin, pepper, turmeric, ground goriander, lime zest, lime juice, ginger, fish
sauce and coconut milk in food processor or blender; pulse until smooth.

In a bowl, toss chicken with lemon grass mixture.

Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.

Outdoor on the barbecue
Grill over medium-hot coals until the chicken is opaque, with no trace of pink, 3 minutes per side.

Indoor
Preheat broiler. Broil until the chicken is opaque, with no trace of pink, 3 minutes per side.

Think ahead
Make marinade up to 3 days in advance. Cover and refrigerate. Marinade chicken up to 4 hours in advance. Cover and refrigerate.

Makes 4 servings.

Barbecue Chicken Tenderness Tips

Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.

Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.

To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly.

Cucumber-Pineapple Salad with Red Pepper and Peanuts

This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila - a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it's sure to be the talk of the party!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad or 2 as a Main Entree
•1 to 1 1/2 cups fresh or canned pineapple chunks (if using fresh pineapple, see cutting instructions below)
•1 English cucumber, or 1 medium field cucumber
•3 spring onions (green onions), sliced
•1 red bell pepper, sliced thinly, or diced
•1/2 cup dry whole roasted unsalted peanuts
•handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
•1 cup fresh coriander + handful of fresh basil leaves (roughly chopped if leaves are large)
•SALAD DRESSING:
•2 cloves garlic, minced
•1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce, OR vegetarian fish sauce (look for vegetarian fish sauce at Vietnamese stores)
•juice of 1/2 lime (about 1 Tbsp.)
•2 tsp. brown sugar
•1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
•optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
•OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu
Preparation:
For instructions on how to buy and prepare fresh pineapple, see my: How to Cut a Pineapple.

1.Place all salad dressing ingredients in a cup. Stir well. Set aside.
2.Place pineapple chunks in a mixing bowl.
3.To prepare the cucumber: Remove skin with a vegetable peeler, or cut off with a knife (if the cucumber is organic, leave the skin on for extra nutrients and fiber). Next, cut the cucumber in half lengthwise. Cut these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
4.Clean out the seeds of the red bell pepper, then slice it thinly into strips. Slice these in half to create matchstick-like pieces. Add these to the mixing bowl.
5.Add the sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.6.Now pour the salad dressing over. Toss well.
7.Pour or scoop the salad onto a serving plate. Top with the extra basil and coriander you kept back, plus a sprinkling of ground or chopped peanuts. If desired, serve with lime wedges on the side. ENJOY!

Kaeng Khiao Wan Nuea

Green Beef Curry
Ingredients : (For 4 Serving)
1.Vegetable oil 4 tbsp.
2.Coconut milk 2 cups or 16 fl.oz.
3.Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
4.Beef, sliced 1 1/2 lbs/ 24 oz.
5.Fish sauce 3 - 4 tbsp.
6.Granulated sugar 1 tbsp.
7.Sweet basil leaves, (bai horapha) 1/2 cup
8.Red spur chili peppers, sliced 4 – 6
1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.
2. Add a little of the coconut milk to the curry paste to soften the paste making it more spreadable. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.
3. Add the sliced beef and stir. Bring the curry back to a boil and cook the beef until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basi leaves and garnish with red spur chili peppers.
4. Serve this dish with rice or spooned over cooked khanom chin, which is Thai spaghetti sold dry in a box under the name of nguan soon.
Tips :
Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Conseguently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar.

Thai Food

Thai food is widely known for being hot and spicy since almost all Thai food is cooked with basic ingredients such as garlic, chillies, lime juice, lemon grass and fresh coriander leaf and fermented fish sauce (nam pla) or shrimp paste (kapi) to make it salty.

Since rice is the staple food in Thailand, it is usually eaten at every meal with soups, curries, fried vegetables and nam phrik. Nam phrik is a hot sauce prepared in a variety of ways and differs from region to region: nam phrik pal pon is a ground dried fish and chilli sauce, nam phrik pla raa is a fermented fish and chilli sauc, nam phrik kapi is a shrimp paste and chilli sauce, nam phrik oong is a minced pork, tomato and chilli sauce. In general the basic ingredients of nam phrik include shrimp paste, garlic, chilli, fermented fish sauce and lemon juice.

Other common seasoning in Thai food include galingale (khaa), black pepper, ground peanut, tamarind juice, ginger and coconut milk. As a result, it takes hours to prepare a propoer Thai meal in the traditional way as it involves so much peeling and chopping and pounding so it needs time to prepare in advance.

In fact, Thai food varies from region to region, for example, glutinous or sticky rice is more popular in the North and Northeast than steamed rice. Moreover, in some rural areas, certain insects are also eaten e,g, crickets, silk worm larvae, red ant larva. At the same time, Thai desserts are often made from sticky ric or coconut milk, flour, egg and coconut sugar while a variety of fruit is available all the year around.

Meanwhile, the basic characteristic taste of Thai food in different parts of the country can be described in different ways: in the central region, food is hot, salty, sweet and sour. Rice is served with different types of nam phrik and soups e.g. tom yam kung (prawn soup with lemon grass). Dishes usually contain a lot of condiments and spices. In the North, food is mild or hot, salty and sour, but never sweet. Stikcy rice is served with boiled vegetables, nam phrik oong and soups or curries. The North is also well-known for its sausage called "naem" which consists of fermented minced pork. It has a sour flavour and is sold wrapped in cellophane and banana leaf.

Food in the Northeast is hot, salty and sour. Their favourite foods include papaya salad (som tam), sour chopped meat salad (koi), sour minced meat salad (larp). People use a lot of condiments but not many spices. Their meals generally consists of sticky rice and nam phrik pla raa accompanied by a lot of vegetables including those found growing wild.

On the other hand, food in the South is renowned for being very hot, salty and sour-tasting. Curries are popular and made with a loy of spices and condiments. Khao yam (a mixture of rice) raw vegetables and fermented fish sauce or boo doo is also a common dish. Generally southern people eat little meat and other varieties of nam phrik are not so popular, the most common one is nam phrik kapi.

Though the major portion of Thai food is described as being spiced and chilli hot, it currently enjoys worldwide popularity especially the eotic Tom Yam Kung, a uniquely piquant prawn soup that is renowned for its simplicity, creativity, artistic flair and delicious taste. Above all, the tastes of Thai cuisines can be amended to suit individual desire, for example, by reducing the amount of chillies in certain dishes to lower the "heat" or increasing amounts of lime juice to increase sourness. Visitore who have tried the exotic Thai food will never forget to order them again whenever their favourite dishes are available.

Pad Thai Formula 1

1/2 pound dried rice noodles 1/8 inch wide
Warm Water
1/2 pound shrimp, chicken, pork or combination
1/4 cup fish sauce
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons white vinegar
1 teaspoon paprika
4 green onions
1/2 cup vegetable oil (more if needed for step six)
1 teaspoon chopped garlic
2 eggs
3/4 pound bean sprouts
ground roasted chiles (see note at bottom)
ground unsalted roasted peanuts
Lime wedges

1. Soak noodles for 20-25 minutes in enough warm water to cover them.
They should be flexible and soft, but not so soft that they can be mashed
easily with the fingers. Later cooking in liquid will soften them more.
Drain them throughly in a colander while preparing the other ingredients.
Traditionally they are left in full-length strands, but you may cut them
into 8 inch lengths if you find it easier to stir-fry then that way.

2. Peel and devein the shrimp leaving the tails intact(or remove if preferred)
Slice chicken, pork into 1/8 inch strips 1-2 inches long.

3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until
the sugar dissolves. Set aside. Slice green onions both the green and white
parts, diagonally into 1-1/2 inch long pieces. Set aside.

4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir
fry until light golden. Add the meat and stir-fry until shrimp is pink. If
using chicken or pork stir-fry until pink disappears. Add the noodles and
toss lightly to coat with oil and the distribute meat and garlic( I often
do this in a larger pot since things tend to come out of the wok).

5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed the
liquid (I find a pasta server works great for this step).

6. Lift the noodles gently from one side of the wok. Pour a little oil
along the side of the wok, then break the egg ad slip it into the oil.
Break the yolk and cover the egg with the noodles immediately. Repeat
this on the opposite side with the other egg. Allow eggs to cook
undisturbed, over moderate heat until they are set and almost dry.
Additional oil may by added if the eggs or the noodles begin to stick to the
wok.

7. When the eggs are set and almost dry, fold them gently but rapidly into
the noodles. Try not to break the noodles, which will be soft and fragile
at this point. An effective way is to insert the scoop under the eggs, lift
it through, and fold the mixtureover. Continue the lifting and folding
motion until the eggs are broken up and well distributed.

8. Add the green onions (and bean sprouts if you prefer them mixed in)
and toss the entire mixture quickly and gently, stll avoiding breaking
the noodles. Cook for about 2 minutes or until onions are tender.

9. Take a large platter spread with bean sprouts(if you left them out
above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see
note) and ground peanuts over the top and squeeze lime over the top.
Or serve toppings seperatly for each diner to add according to taste.

Note the peppers: Buy whole dried chiles and the ground floor often because –
not the “trick” of the whole. May Thai peppers used (_VERY_ hot);
Fresh chiles or American can be used. The Thai authorities Chili Peppers are known under the name
Prig the opknoping. You may also be found in the Mexican kitchen items, as part of the
Name “Arbol Chile. Use budget, if you are not accustomed to use it
are very powerful.
Names “Arbol Chiles. Verwenden Haushalt Sie, wenn Sie nicht gewohnt, sie zu benutzen, sie
sind sehr leistungsfähig.

Thai Dining Etiquette – the Moo Kata

Thai food is becoming increasingly popular, with a growing number of Thai restaurants opening throughout the UK. The consumption of foreign foods is now a common occurrence in our daily lives, possibly encouraged by the increase in people choosing to take holidays in more exotic locations.

Either way, food manufacturers at home are noticing that there is a growing demand for flavours that are more exotic. They are supplying that demand with an ever-increasing amount of foreign dishes for us to choose from.

Despite the increase in choice, the most obvious way to truly appreciate foreign food is still to experience it first-hand in the country that it originates from. There is no substitute for freshness of ingredients, and Thai food in particular is famous the world over for using only the freshest of ingredients. Often, when people return from a trip to Thailand, it is the food they miss most. They find that what faces them on the dining table at home to be bland by comparison.

It is no secret that Thai people love to eat, and dining in large groups is something that they have down to a fine art. Whereas Westerners tend to order individual dishes they share only when offering the occasional 'tasters' to friends, Thais prefer to go about it in a far more communal manner.

Thai diners pass dishes around, with all the food available being shared. It's a social event, with everyone making sure they have a dip of all that is on offer. It would be an alien concept for a Thai person to go to a restaurant and order only the one dish for themselves.

An interesting mode of Thai communal eating, uniquely perfected over the centuries, is called Moo Kata - which literally means 'pork skillet'. It consists of a dome shaped metal pan with a trough running around the edge, not dissimilar to a large, metal bowler hat.

This strange contraption sits on top of hot coals and is placed in the centre of the table. It is then loaded up with a variety of meats while the trough around the edge is filled with hot water. Juice from the meat runs down the side of the dome and mixes with the hot water, quickly turning it to a broth. Green leafy vegetables such as water spinach are added to the mix. In time, this turns into a tasty soup, which is in then ladled into individual bowls.

You really can't compare the experience to anything else; at times it feels like a team sport, where cooperation and skill is required to ensure that every one gets their fair share and that what's cooking on the Moo Kata is cooked to perfection before being served.

If you happen to be with a large group, however, make sure your chopstick skills are up to scratch, as everyone will be working feverishly to cover every square inch of the hot surface.

To travel and to not experience the food is a trip wasted, and Thailand has such a vast array to be discovered that you could possibly eat a different dish every day for the duration of your stay, no matter how long that stay may be!
With the increase in cheap flights there has never been a better time to explore Thai food at its source.

Cooking the best Thai Green Curry

The features of the best Thai Green Curry are prime chunks of tender chicken simmered in a homemade green curry sauce along with fresh, healthy vegetables. This recipe is made different by making the Green Curry paste yourself. The result is a gourmet-style aromatic Thai green curry and beautiful to serve. The key to a good green curry is in not only using the right ingredients, but knowing when to add them. Only use small pieces or cuts of chicken, this allows for faster cooking and the freshest possible taste. Preparation time is 25 minutes and cooking is about 20. SERVES 2-3 Ingredients:
1.1 to 1.5 lbs. boneless chicken thigh or breast, cut into chunks
2.8 kaffir lime leaves (can be purchased at most Asian food stores)
3.A handful of fresh basil
4.1 can coconut milk
5.1 red bell pepper, de-seeded and cut into chunks
6.1 cucumber, sliced lengthwise, then cut into chunks
7.2 Tbsp. Sunflower oil

GREEN CURRY PASTE:
1.4 small green Thai chillies
2.1/4 cup shallot, diced
3.4 cloves garlic, minced
4.1/2 stalk lemongrass, sliced thinly
5.1+1/2 tsp. ground coriander
6.1/2 cup fresh coriander leaves and stems, chopped
7.1 thumb-size piece galangal (Thai ginger), grated
8.1 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
9.1 Tbsp. soy sauce
10.2 Tbsp. fish sauce, plus more to taste
11.1 tsp. shrimp paste (or one extra Tbsp of fish sauce if unavailable)
12.1 tsp. sugar

Preparation:
1.Prepare the chicken and chop the bell pepper and cucumber.
2.Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut the lime leaves into thin strips. Reserve.
3.Take the "Green Curry paste" ingredients and in a mortar and pestle, or food processor, make a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
4.Heat up a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the curry paste.
5.Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk). Stir well to mix in.
6.Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
7.Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
8.Add the red bell pepper and cucumber, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colourful.
9.Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
10.Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.

Tom Yum Goong : Thai popular food (cuisine recipes)

Thai Hot and Sour Soup with prawns



Tom Yum is a very popular food in Thailand. Foreigners tend to know as Tom Yum Goong (Thai Hot and Sour Soup with prawns). All foreigners who visit Thailand often order Tom Yum Goong menu. Tom Yum Goong is a kind of soup that are hot and sour taste. Thai People favor to eat Tom Yum Goong with rice. In addition to prawns, Tom Yum can also enter other types of meat such as pork, chicken or fish variety.

Vegetables which need to put in Tom Yum, including lemon grass, galangal root, kiffir’s lime leaves and use lime juice, bird’s eye chily, sugar and fish sauce to seasoning. You can also include other vegetables such as tomato or mushroom (as straw mushroom or Sajor-caju mushroom).

Tom Yum Goong’s taste is hot and sour with salt (by fish sauce) and little sweet. In addition you can add Nam Prik Pao to have intense taste or add milk or coconut milk to have a silky taste that often called Tom Yum Goong Nam Khon.

As the well known that the Tom Yum Goong is very popular for foreigners. So, I will tell you how to make Tom Yum Goong.

Ingredients : (For 2 Serving)
1. Fresh peeled prawns 200 grams (7 oz.) (Can decrease as size of fresh prawns)
2. Straw mushroom 100 grams (3.5 oz.) (Slice 4 split.)
3. 2 Cups of water.
4. 2 Pieces of pounded fresh Lemon grass
5. 2 Slices of galangal root
6. Piece of pounded Coriander root
7. Kaffir lime leaves 3 leaves
8. 10-15 Pounded Bird's eye chilies (Can decrease as spicy as you can eat)
9. Fish sauce 5 tbsp.
10. Lime juice 5 tbsp.
11. 4 Fresh coriander leaves

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Learning to Cook in Thailand – The perfect destination for a culinary vacation

Thailand is the perfect getaway for a culinary vacation. Whether you aim to become a gastronomic Thai cook or want to engage in cooking as a leisure activity, this is the ideal country to visit. Full of intriguing cultural aspects, traditions, ancient beliefs, breathtaking beaches and eye catching attractions, Thailand is also a great destination to enjoy the art of cooking. There are several cooking schools spread through out the country where you can learn to cook delicious Thai cuisine.

One of the renowned cooking schools in Thailand, the Chiang Mai Thai Cookery School in Chiang Mai has gained a favorable reputation not only within the country but also in the international scene. It was opened in 1993 by the famous cook Sompon Nabnian and his wife. Learn to prepare unique and mouth watering Thai specialties under the guidance of this master chef at your very own cooking station in this place.

If you are staying in Bangkok and wish to learn to cook Thai food, the Blue Elephant Cooking School and the Baipai Thai Cooking School are great choices as they offer half day classes. At the Blue Elephant Cooking School you are guaranteed to become a Thai cooking professional. The well trained instructors here will not only teach you to cook mouth watering dishes, but also how to select and buy the appropriate Thai ingredients needed. The Baipai Thai Cooking School offers a unique learning experience in a home like environment. This place is sure to make your classes both fun and interesting, whilst under the guidance of a professional; you will be steered to becoming an excellent Thai cook.

Even if you are holidaying in the southern part of Thailand that is home to the country’s golden beaches, you can still learn to cook in this tropical paradise! The Samui Institute of Thai Culinary Arts in Ko Samui is a famous cooking school that was featured on popular television programs. Providing individual attention, the school is suitable for both the leisure cook as well as the aspiring professional chef.

Tourists planning to spend a few days within Thailand’s main capital and are looking for a Bangkok Sukhumvit hotel to stay in should consider staying at the elegant Bangkok Royal President complex. This complex offers charming and contemporary Bangkok serviced apartments, and is located within walking distance of the main entertainment, shopping and tourist areas of Bangkok.

Some Thai Food Has Six Legs

Many people enjoy Thai food worldwide: spicy soups and salads, flavorful rice dishes are abundant. But in Thailand, fried or roasted insects and scorpions are also popular, readily available, and inexpensive.
Insects have traditionally been a rich source of protein, calories, vitamins, and minerals in the Northern Thailand diet. They are also prized as delicacies. In fact, it is unusual to find an insect which is not eaten in one form or another by local people. Among the most popular are:
• cicadas, locusts, mantises, crickets, and grasshoppers which are all deep fried and are rather crunchy;
• bamboo worms, which are also deep fried;
• giant water bugs, which are steamed; they are also ground into a paste with chili and eaten with sticky rice;
• weaver ants (red ants with a painful bite) and their eggs; sticky rice is dipped into a mixture of ants, eggs, and chili;
• dung beetles; which add a wholesome flavor to curries; however, many people will not eat them because they live in and on excrement.
In addition, Thai people will eat
• the pupae of silk moths and other moths and butterflies; you must first remove the pupae from their cocoons, then boil them until soft with a pinch of salt, finally sautée them lightly;
• the larvae of wasps and bees; these are deep-fried;
and arachnids:
• poisonous scorpions, which are grilled;
• giant tarantulas, which are also grilled.
I have not seen other spiders eaten, but I suspect if it moves, it is considered food somewhere.
Also, termites (large white ants) are grilled and their eggs are a delicacy used to make a flavorful soup.
Where I lived in Bangkok, Sukhumvit Soi 4, every night starting around 5:00 PM, there was a street vendor with half a dozen kinds of fried and grilled insects and scorpions; her customers were mainly the bar girls in the area. Every night she was quite busy as the girls consider these insects a tasty snack, and munch on them as frequently as Western people munch on potato chips.
The lady vendor does not speak any English, but will pose with her wares for a photograph if you give her a 20 baht (about 60 cents) tip. And if you're brave, you could always buy a bag of deep fried bamboo worms.

Cooking Lessons for the Masses

Whether you are a seasoned pro when it comes to the fine art of cooking or an utter novice there should be some cooking classes or resources in your area that can help you learn and improve your existing skills. Surprisingly few people manage to utilize the many wonderful opportunities that are available to them when it comes to cooking classes.

If you are considering a cooking class you should be glad to know that many communities offer them for a nominal fee at night and sometimes on the weekend. These classes are rather basic and often designed to help women learn the basics of a few economical and healthy meals to prepare for their beginning families. If you fit the bill for this, then you should check out your local library for possible leads for these sorts of classes in your area. Even if they do not have the information available it is quite likely that they can point you in the right direction.

If you are looking for cooking classes that you can take with your children, check out your library once again for the first resource. There are also many gourmet food shops that offer cooking classes for parents to take with their children. This is a great opportunity to bond with your child while you both learn to prepare a new dish or two together. It is quite likely that you will be quite surprised by the things you can learn from your child as well as the things you can learn by simply taking the class.

For those among us who are seeking culinary experience with very specific cuisines you will have to search a little more for the perfect cooking classes in which you can achieve your goal. They do exist however, though your chances of learning Thai cooking are much greater in a larger city than in smaller towns throughout the country. If you are really interested in learning some exotic cooking techniques perhaps you should consider a vacation in which you can try out a few new cooking classes while you are there. If you prefer other things on your vacation to cooking you could make a point of attempting one basic class in the cuisine of your choice for each vacation you take. This will give you a little more than the same old souvenir to bring back from your trip and an experience that in many cases is quite memorable.

Finally, if you are looking for a romantic idea, how about signing up to take a couples cooking class? Believe it or not, these classes are often offered in both big and smaller cities. They seem to be all the rage around Valentine's day, perhaps the hint is that the other partner in a relationship can share some of the cooking responsibility or perhaps the idea is that there is more than one way to steam up the kitchen.

Regardless of the reason for taking cooking classes they can bring not only a great deal of enjoyment to your dining room, but also increase your ease in your kitchen. If you've never taken a cooking class, there is no time like the present to do so. No matter how skilled you are in the kitchen there is always something that can be learned.

Thai Food: Adding a bit of spice to your life

When you go to an exotic new country, one of the best parts of the experience can be sampling new taste sensations at the local restaurants.

Thailand is no exception. This is a country of culinary delights. From the extra spicy to interestingly sour you will find a wide range of local foods that will delight your taste buds, fill your belly and soak up tons of booze before you hit the town.

Thai food is typically spicy and has many herbs and spices; this is for a few reasons.

One, Thai’s love spicy food and two, the spices often have medicinal purposes.

Many of us from major western cities already have a fairly good idea of what Thai food is from our own local restaurants. Still, the food here is obviously going to be better, made with local ingredients and not exactly what you expect.

The first major difference that you will notice is that there is no knife on your place setting. Instead you get a spoon!

This goes back to ancient Buddhist customs where serving someone a large piece of meat would be deeply offensive; so all pieces of meat or fish are already cut into small portions that can be easily brought to your mouth with a Thai spoon.

Another big difference is that Thais rarely eat alone and everyone shares each other’s plates of food. Typically, if two Thais go out together they will order three main courses. If three Thais go out together they will order four main courses, and so on and so on.

Soup also comes with every meal; but unlike in the west they don’t eat it as a separate course. Instead it is enjoyed at the same time as the main course as a way to incorporate a variety of taste sensations.

Almost all Thai meals are served with a plate of rice.

Every course brought to you will provide you with complete taste balance. If one part of your meal is very spicy, the other part will be very bland. If part of your meal is sweet, another component will be sour.

This is also part of the Buddhist way of looking at meals.

A Different Type Of Curry

Curry is used in many Thai dishes but in a different way than you will be used to if you associate it with Indian food.

Indian curries tend to burn in your mouth for long periods of time Thai curries, on the other hand, tend to burn hotter at first, but quickly diminish in your mouth. Nearly all Thai food is spicy. Hot peppers are in most dishes. If you want non spicy, make sure to request that!

Indian curries are also made from dried spices while Thai curries are made from fresh herbs.

A Typical Thai Meal

A typical Thai meal incorporates many different courses including:

•Tidbits: Small items to get your appetite going including spring rolls, satay and puffed rice balls.
•Hot Salads: These are often spicy and more often than not have meat or fish in them.
•Main course: Served with soup and rice.
•Dips: Sometimes a main course all their own, sometimes they are included to be shared as part of the tidbit or main course. They are accompanied by vegetables or small pieces of meat.
•Curries: These can also be a main course or stand out on their own. Curries almost always have meat or fish in them.
•Desert: Because of how spicy most Thai meals are, Thai deserts are often much sweeter than you may be used to. They may add the pounds but they will be delicious!
Remember that Thai’s don’t differentiate between Breakfast, Lunch and Dinner. So you will not find the wide variety of breakfast foods that you will in most places. There are tons of restaurants that cater to foreigners and that have excellent Breakfast food and buffets.

It is not unusual for Thai restaurants to serve food as it is ready. It is not considered rude to begin your meal when your food arrives. I have been to restaurants where I was finished with my meal before my friend’s food arrived.

This is not uncommon and not considered rude to eat when your plate arrives.

It is also not uncommon for a group to order and all share the same meal. I have seen many Thai’s order 3 plates of food and then just share at will. If you have an aversion to someone taking food off your plate, you need to make this clear as most people that eat here do so in group settings and it is considered part of the meal to share.

Most places you eat will not offer ‘real’ napkins or paper towels. Instead, they bring you toilet tissue. Again, don’t be offended by this. It is just part of the course. You will also notice that after a meal, most Thai’s get up and go to the rest room and wash their hands carefully.

Tipping is not considered necessary but it is VERY appreciated. I suggest a tip of 20 baht to 100 baht for a meal. It all depends on the price. I know most that read this will disagree but if you have a great meal and you had good service, give a nice tip to your waiter. To do this, you place the tip outside of the bin. If you place the tip inside, it is shared with the entire staff or goes to the owner. If you want to tip your waiter, pay your bin and think separately give them 50 baht (or whatever amount you have decided on) in another hand. This assures that the tip goes to them.

Cooking With Basil - Tomato Basil Soup Recipe

When the days start getting shorter and the growing season is coming to an end, it's the perfect time to make this Tomato Basil Soup recipe. Enjoy the bounty of your harvest now and wow your friends and family with this wonderful soup. Add some yummy rolls and maybe a salad and your all set.

Before you start, be sure the herbs are clean and dry. One way to do this is to water them early in the morning and let them air dry until about mid morning. Harvesting herbs before the mid-day heat allows the plant to retain the essential oils which is what makes them taste so good. Another way to harvest your basil as suggested by Phyliss Shaudy in her book, Herbal Treasures, is to pick a warm breezy day and place two or three bowls of tepid water in the area you are going to work. Harvest the herbs and swish them in the bowls of water and shake off as much water as possible. Then, place the herbs between layers of white paper towels and allow them to air dry outside for 2 or 3 hours. Be sure to change the toweling once or twice. To speed up the process, de-stem their foliage and pat dry the leaves frequently.

Tomato Basil Soup Recipe

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
3 (14.5-ounce) cans diced tomatoes, un-drained
2 cups fresh basil leaves, thinly sliced (I used sweet basil)
Basil or parsley leaves (optional for garnish)

Preparation

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil or parsley leaves, if desired.

Grow Your Own Basil

Cooking with basil, especially if you grew it yourself, is wonderfully satisfying. There are so many recipes to try and over 150 varieties of basil worldwide. Pick your favorite to experiment with. A great place to find a wide variety of basil varieties to try in your own garden is online catalogs. You may want to try a variety called 'Genovese basil' for cooking pesto. This large-leaved Italian basil is powerfully aromatic and classically popular, especially for pesto. Simply add pine nuts, Parmesan cheese, olive oil and garlic. That's it, your done! Another choice may be a lime basil. This variety has a tropical combination of zesty lime and sweet basil and is great with grilled fish, pasta, salsa, salads, poultry dishes and marinades, vinegars or jellies. Then, especially for Thai cooks, you will find 'Siam Queen Thai Basil.' This purple leafed award-winner has lovely, fragrant pink blossoms that lure beneficial insects and is used in savory curry dishes. For only a couple of dollars, you can purchase a packet with over 300 seeds. . .plenty to share with a friend.

This tomato-basil soup recipe is a great place to start cooking with basil. Don't let it be the only recipe you try though. With so many varieties on the market, plan now to grow as many as you can.

Luxury Thai Holiday Villas: the Way to Stay!

Luxury Thai Holiday Villas: the way to stay!

Thailand has, over the past few years, seen a large increase in the number of private villas available for holiday rent. Here we investigate the villa market, and make our recommendations as to how to find and book a villa, and where to stay on your next holiday.

These alternatives to hotel or resort accommodation often offer exceptional quality and high standards, but a number of very second rate properties are also broadly advertised on the internet and in some cases offer no more than a room in a tired condominium in a poor location: it is important for the holidaymaker to know how to find an appropriate villa, and to understand the pricing structures generally in place, in order to be sure of securing an enjoyable, clean and properly serviced villa at the right price.

It is perfectly possible to rent your own villa in Thailand for your holiday and to enjoy not only superior accommodation, but also a plethora of services, at rates that in fact make such a holiday the sensible alternative to booking a room - or indeed for those with friends and family, a number of rooms – in a resort.

Why Thailand?

Thailand is a perfect destination for those who wish to rent their own house or villa, for a number of reasons:

- the Thais are widely recognized as a welcoming, smiling people

- The kingdom’s cuisine is world-renowned; whilst most visitors will know the famous dishes such as Tom Yam Kung, the variety of cuisines and regional specialties is great, and even a serious glutton would have trouble trying to experience the exhaustive array of Thai food dishes in just one stay.

- Thailand is a shopper’s paradise, offering unique silks, handcrafted furniture and a plethora of exotic items at a fraction of the cost of such goods in the West. Clothes, leather goods and decorative items are often at the top of the visitors’ shopping list.

- Thailand offers exceptional value for money: even five star hotels cost a fraction of what they do not only in the West but even in other Asian capitals such as Hong Kong or Singapore.

- Thailand welcomes millions of visitors to its shores annually, and personal safety is generally excellent. Any reported crimes tend to be minor, involving jewellery scams and the like, but the more experienced traveler is hardly likely to fall for these. Most visitors will feel infinitely safer in Thailand than they ever would in equivalent capitals such as London, Paris, New York etc.

Which Thai region should I visit?

The visitor to Thailand today is spoiled for choice, with villas available throughout the kingdom.

For shorter stays, we would recommend a single destination stay, so that you can avoid the hassles of travelling and fully explore your chosen location. For longer stays, why not combine a stay in two very different locations, allowing you a greater exposure to the country and its diversity, whilst taking advantage of its inexpensive domestic travel networks? (see below)

Thailand is generally divided into four main regions.

Bangkok and the central Plains

Bangkok is a sprawling metropolis which, despite its famous gridlocked traffic and teeming streets, offers a great variety of things to do and to discover, to those with patience and a will to explore. The restaurants in Bangkok are second to none, whether you seek Thai or foreign cuisines, and its weekend and other markets deserve to be explored, as do many of its lesser know temples. A cruise on the Chaophraya river – perhaps by privately chartered long-tail boat - is an excellent way of seeing much of the city without being reduced to tears by the traffic.

The North

The North of the country is home to cities such as Chiang Mai, Chiang Rai and Mae Hong Son. With tropical jungles and hills, the North attracts those looking to go trekking or seek out places of natural beauty. Do try to avoid the larger cities, as tourism is so developed here that you run the risk of simply being “processed” through a number of popular elephant camps and well-trodden hill tribe treks.

The Northeast

The Northeast is the largest region of the kingdom, yet has been largely untouched by tourism. The Northeast (or isan) is the rice-bowl of the country, and is predominantly agricultural, producing rice, sugarcane, tapioca, eucalyptus and, increasingly, rubber. Major centres include Khon Kaen and Udon Thani, and the mighty Mekong river twists along this region’s borders. The people here are perhaps the most open and fun-loving in the country, perhaps because their lives are based on village traditions where overt consumerism has been much slower to advance than in the other booming parts of the nation. Travel to the Northeast is recommended for those looking for a unique experience, to get away from the tourist crowds, and to immerse themselves in something new.

The South

The south of Thailand is renowned for its famous beaches and seaside resorts, such as Phuket, Krabi and Koh Samui. Some of the country’s most expensive holiday villas are found here. Travellers should be aware of the security issues in the south of the country and avoid journeys to the southernmost provinces: your local government’s website will post updated advisories with travel recommendations and warnings.

The vacation villa market

Holiday villas in Thailand tend to fall into one of two categories. They are either privately owned, self-contained homes, or villa units forming part of a resort complex. These are quite different propositions!

Resort Villas

The resort-centred villa essentially comprises a resort’s superior room inventory, and will be priced accordingly. In many cases, these villas will have been professionally designed by the hotel designer itself, and then sold to a third party buyer, who in turn joins the letting pool operated by the developer to provide a return on investment on the villa buyer’s acquisition.

The advantage here is that the villa occupants will generally be able to avail themselves of the additional facilities or services provided by the resort, albeit at ‘resort” prices. The disadvantage is that, for those seeking a more genuine experience, they will find themselves simply a guests within a resort complex, and considered as additional – if well-paying – “keys”.

Private stand-alone villas

Private villas are generally second homes owned by individuals, located on an individually-held land plot.

These may be rented “as is”, with the guests picking up the keys at the start of the trip and returning them at the end, either with or without a cleaning or security deposit. Alternatively, the villa may have its own staff, generally living off property but available throughout your stay to take care of cleaning, laundry, cooking or local visits etc.

Whether you choose a resort villa or privately held property, you should expect to pay a partial deposit at the time of booking, either by credit card guarantee or by a wire transfer.

Tried and Tested

We tried a number of villa vacations in Thailand, and below highlight one resort villa and one private villa – each offering an exceptional holiday but altogether different experiences.

Green Gecko, Northeast Thailand

Green Gecko is a privately owned villa located on a large country estate, surrounded by woodlands, plantations and rice paddies in the heart of Thailand’s rural northeast, near a town called Udon Thani. Free airport transfers were arranged from the airport, which is accessible via a 50 minute flight from Bangkok on Thai Airways, or budget airlines Nok Air or Air Asia.

In contrast to more mainstream locations, our stay here allowed us to discover and experience the real Thailand, off the beaten tourist track.

The villa’s architecture was traditionally Thai: an impressive wooden staircase led up to the raised and enclosed wooden deck, where our delightful private swimming pool was located, with bucolic views of the surrounding countryside and the evening sunsets. The steeply pitched roofs made of terracotta tiles gave the house an almost temple like appearance. A raised “sala” here offered protection from the strong midday sun and became our favourite spot, with its views over the pool.

Accessible from the deck in two separate buildings were the two bedrooms (each air-conditioned), as well as the living and dining room and kitchens. The master bedroom had a sturdy teak four-poster, king sized bed, with a cotton duvet and feather pillows, a large adjoining bathroom and WC and an outside garden shower. The second bedroom had a queen sized four poster, again with a spacious adjoining bathroom / WC.

The main air-conditioned building housed a dining room with a dining table and seating for six, a living room with comfortable sofas and views onto the pool deck, and a sunken area decorated with futons for lounging in front of the large screen LCD television (complete with a separate high-end home theatre system and international satellite channels). Leading off from this area (behind sliding wooden panels) was an additional WC, and a fully equipped Western kitchen (with built in microwave, oven etc), that in turn led out to a stainless steel Thai kitchen.

We must confess that this all looked very user-friendly, but that we never used the kitchens - with the exception of helping ourselves to a few iced beers from the refrigerator! As the owner is a former chef, he prepares all his guests’ meals throughout their stay, varying the spiciness or composition of these to his guests’ tastes. We were delighted to be shown around the gardens to collect a number of herbs and spices, which we were then shown how to spirit into deliciously fresh and tangy Northeastern dishes. We tried the classics too: Thai food certainly is mouth-watering, and staying at a villa like this where all meals are prepared for you, by a chef who is willing to share his secrets, was a boon!

We spent a good deal of time just lazing by the pool in complete privacy, but also enjoyed a number of excursions with our hosts to experience some of the sights and sounds of the Northeast. These included a spectacular trip in a small wooden boat, across a lake that was fundamentally a vast expanse of pink lotus flowers, interrupted only by the occasional fisherman or wallowing water buffalo (marriage propositioners, take note!) We also visited a local museum that seemed to denominate Thailand as the home of the bronze age, and a number of rowdy, colourful local festivals and wet markets, as well as silk and cobra farms. But our lasting impression was one of rural simplicity and ever-friendly locals, keen to ensure we enjoyed our stay and sample an unending variety of indigenous foods and drinks!

Green Gecko may be booked for stays of 2 nights or more via their website, where availability and rates may be checked online (from around US$280 including all transfers, service and meals.)

Green Gecko

134 Moo 13

Baan Um Jaan

Tabol Um Jaan

A. Prajak Sinlapakhom

Udon Thani

41110 Thailand



Green Gecko

Green Gecko’s sister property, Gecko Villa offers a cheaper three bedroomed alternative to those on a tighter budget (from around US$160.)

The Villas at Napasai, Southern Thailand

The villas at Napasai are located within the seafront resort complex on the luxury North coast of the island of Koh Samui, in Thailand’s southern province of Surat Thani. Koh Samui is accessible via Bangkok Airways from Bangkok, with flights taking approximately one hour (depending or aircraft chosen).

The resort is part of Orient-Express Hotels, Trains and Cruises: as such, both the villa and the resort were professionally managed, and we were able to choose between cooking up our own Thai meals after a visit to the local markets, or to simply walk to the resort’s excellent Thai restaurant in the evening.

The villas themselves were located at one end of the property, sandwiched between a steep hillside behind our house and the sea in front. Each of the villas is tiered down the hillside to the seafront. We stayed in a two bedroom villa, but three bedroom properties were also available. Beyond the two well-appointed bedrooms, our property had a spacious living and dining room with its own kitchen, a maid’s room, and, at the ground level, a private swimming pool and “chill-out” area. The main living room was well furnished and had a DVD player, satellite TV, and charming sea view balcony, where we spent most evenings.

The island of Koh Samui is a major international tourism hub and as such plenty of activities are available for the guest, from exploring waterfalls, to elephant rides, paintball, sea sports, diving, fishing, golf etc. The hotel also offers boating activities, Thai cooking classes, tennis courts, a fitness centre and a spa.

We booked online at the hotel’s own internet site, taking advantage of a special offer. Rates for a two bedroom villa are seasonal and start at around US$850++ per night, including complimentary American breakfast.

Napasai

65/10 Baan Tai, Maenam,

Koh Samui,

Surat Thani

84330,

Thailand

Tel: (66-77) 42 92 00

Fax: (66-77) 42 92 01



Napasai

Finding your Thai Villa on the internet

Choosing an appropriate holiday villa on the internet is easy using Google, Yahoo, MSN etc. Remember:

• Play with your search terms: use more specific words to help you drill down to receive a more “targeted” property. “Rural villa with pool Thailand” will give a more specific set of results than will “Thailand Villa”, and will be less likely to return a listings site.

• Where possible, book directly with the property owner rather than via a listings site - in all likelihood such a listings site will be charging a commission on top of the normal rate.

• Don’t be afraid to ask for references.

• Travel in the off season, and book early. Book ahead, as when a standalone villa is booked - it is booked!

• Make sure the property you choose has a telephone and address listed.

• Travel somewhere different! What makes a stay in a private villa memorable is the way it can take you out of the tourist centres to enjoy a more authentic holiday.

Thailand’s Airlines

Thailand’s flag carrier offers numerous domestic flights, but travelers “in the know” will turn to the local discount airlines. These offer frequent flights at a fraction of the price and in relative comfort. Try Nok Air or Air Asia.

Koh Samui is served by the “boutique airline” Bangkok Air.